
Free Printable: Low Carb & Keto Food List
Get It NowAfter making many low carb sugar free dessert recipes for years, one remains a fan favorite: Sex in a pan! With whipped layers of chocolate, cream, and shortbread, it’s a healthier take on a traditionally sugary recipe (and even works as a diabetic dessert) while keeping all the decadent taste. It’s similar to my sugar-free banana pudding, but with the deep flavor of keto chocolate mousse!
Why You’ll Love This Sugar Free Dessert Recipe
- Sweet chocolate and vanilla flavors
- Smooth and creamy with a nutty crust
- Simple ingredients with no white sugar, confectioner’s sugar, or processed foods
- Easy to make ahead or freeze
- Guilt-free, keto-friendly, gluten-free, and sugar free low carb dessert (under 5g net carbs per piece)
- Perfect sweet treat for Valentine’s Day and other special occasions
The key to healthier sugar free desserts is all in the ingredients… That’s why this one replaces traditional white flour and sugar with Wholesome Yum Almond Flour and Besti Powdered Monk Fruit Allulose Blend. This flour has the finest grind of any nut flour I’ve tried so it presses seamlessly into the other crust ingredients, while the sweetener dissolves effortlessly and tastes exactly like powdered sugar.
I dare you to make recipes for sugar free desserts with these ingredients — you won’t know the difference from the real thing!

What Is Sex in a Pan?
A sex in a pan dessert recipe typically contains layers of instant chocolate pudding, instant vanilla pudding, sweetened cream cheese, whipped cream or cool whip, and a crunchy pecan bottom crust. It became popular in the 70s — and for that reason, you might also know it as “Robert Redford dessert”!
Since I love a challenge, I made a healthier version of the classic sex in a pan dessert recipe and transformed it into one of the best no sugar desserts, without sacrificing the sinfully delicious taste and texture. You can call it a “chocolate layer dessert” if the name makes you squeamish! 🙂

Ingredients & Substitutions
This section explains how to choose the best ingredients for sugar free sex in a pan, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Pecan Crust:
- Wholesome Yum Almond Flour – Unlike other almond flours, this one has the finest grind for the best taste and texture in your baked goods. Don’t substitute coconut flour here, as it will be too dry, but if you need a nut-free option, use my coconut flour pie crust dough instead.
- Pecan Meal – Made only with pecans. You can also grind your own pecans in a food processor, or just use additional almond flour instead.
- Besti Powdered Monk Fruit Allulose Blend – This powdered sugar replacement is perfect for diabetic dessert recipes, because it has zero net carbs (i.e. won’t spike blood sugar levels) and tastes just like sugar. You can also use regular Besti sweetener for the crust, but I used powdered to cut down on the total number of ingredients you need.
- Unsalted Butter – Measure solid, then melt. Coconut oil would also work as a substitute.
Cream Cheese Layer:
- Heavy Cream – Choose full-fat heavy cream for the best whipping. Coconut cream (or the cream scooped from the top of a chilled can of coconut milk) would probably work as well.
- Besti Powdered Monk Fruit Allulose Blend – For this layer (as well as the chocolate and whipped cream layers below), an allulose-based sweetener like Besti is particularly important to avoid a gritty texture. This is true for any sugar free dessert that needs a smooth texture. Erythritol, as well as most brands of stevia or monk fruit sweetener (which typically include erythritol in the ingredient list), won’t dissolve fully.
- Vanilla Extract – Use a high-quality one for best flavor.
- Cream Cheese – Choose full-fat cream cheese and let it come to room temperature for smoother blending. A dairy-free cream cheese alternative should work fine here if needed.
Chocolate Layer:
- Cocoa Powder – Use the best quality one you can find to make your low sugar dessert recipes just as rich as the originals. Make sure to get unsweetened cocoa powder to avoid added sugar.
- Heavy Cream
- Besti Powdered Monk Fruit Allulose Blend – It’s my favorite sugar substitute for this recipe, but you can check my sweeteners conversion chart if you want to use a different one. Make sure sweeter is powdered for the smoothest results.
- Vanilla Extract
VARIATION: Make a pudding layer instead.
Traditionally, sex in a pan is a pudding dessert, which is usually the chocolate layer. My older version of this sex in a pan cake recipe required making chocolate pudding using xanthan gum (a cornstarch substitute I often use in my recipes for sugar-free desserts), and waiting hours for it to set. Some people reported issues with the pudding setting, and the xanthan gum was less readily available for many, so I made it more simple with chocolate whipped cream instead (which are the ingredients above).
However, if you still want to make this sugar free dessert with a pudding layer, you can find it in the recipe card below.
You can also make this sugar-free chocolate pudding instead for the chocolate layer, which I like better than the original version.
Whipped Cream Layer:
- Heavy Cream
- Besti Powdered Monk Fruit Allulose Blend
- Vanilla Extract
- Sugar-Free Dark Chocolate – Make grated chocolate curls as a garnish with a vegetable peeler or box grater. You could also simply top with sugar-free chocolate chips instead.

How To Make This Sugar Free Dessert
This section shows how to make sugar free sex in a pan dessert, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Crust:
- Prep. In a large mixing bowl, mix together the almond flour, pecan meal, and powdered Besti. Add melted butter and stir until a crumbly mixture forms.
- Bake. Press crust evenly into a lined medium baking dish (this one is the perfect size) and bake until golden and firm. Let the crust cool completely.


Cream Cheese Layer:
- Beat. While crust bakes, use a hand mixer to beat cream, vanilla, and powdered Besti until stiff peaks form. Gradually add softened cream cheese, beating in between, until well combined.
- Spread. After the crust cools, spread the cream cheese layer over the cooled pecan crust.


Chocolate Layer:
- Beat. Whip heavy cream, powdered Besti, and vanilla together until stiff peaks form. Gradually beat in cocoa powder.
- Spread. Transfer the mixture to the pan and spread over the cream cheese layer of the sugar free dessert.


Whipped Cream Layer:
- Whip. With a hand mixer, beat the cream, powdered Besti, and vanilla until stiff peaks form.
- Spread. Transfer whipped cream to the pan and spread over the chocolate layer.
- Add topping. Sprinkle chocolate shavings on top.
- Chill. Refrigerate the diabetic dessert until set, before slicing.



Tips For Serving The Best Sugar Free Dessert
The only problem with sugar free dessert recipes like this one is that they can be a little challenging to remove from the pan. Follow these tips:
- Line the baking dish with parchment. This makes the entire dessert easier to remove.
- Cut carefully. For clean cut slices or squares pieces, cut in a downward motion (no dragging or see-sawing). Use a thin silicone cookie spatula like this one to lift the piece out of the pan. Wipe the spatula clean between slicing. The first piece won’t be pretty, but it gets easier after that.
- Try it frozen. Sex in a pan can be frozen and served as a frozen dessert after about 10-20 minutes of thawing. This will make it easier to remove cleanly. Bonus: Serving it frozen also makes it great for summer.
- Add toppings. In addition to the chocolate shavings, you can also sprinkle on chopped keto nuts, or drizzle with sugar-free caramel syrup or sugar-free chocolate syrup.
Storage Instructions
- Store: Wrap leftover sugar free dessert recipes with plastic wrap and keep in the refrigerator up to 4 days.
- Meal prep: Make up to 2 days in advance and keep refrigerated until ready to serve.
- Freeze: Cut the dessert into portions and place on a parchment lined sheet pan, with space between the pieces. Freeze until solid. Remove, wrap portions tightly with plastic wrap, and keep them in the freezer up to 2 months. Serve these diabetic desserts frozen, or allow to thaw before slicing and serving. (You can also cover the entire pan with plastic and freeze whole.)

More Sugar Free Dessert Recipes
I have dozens of easy low carb dessert recipes that keep every bite deliciously sweet. Try these ones next!
Tools To Make Sugar Free Desserts
- Baking Dish – The one I use for dozens of diabetic friendly desserts, including this one. You can use this 10.5×7.5-inch size, or 9×9 would also work.
- Hand Mixer – Makes quick work out of mixing layers for this dessert. Get one at Amazon or Target.
- Silicone Cookie Spatula – The best tool for serving sugar free desserts that can fall apart easily. Available at Amazon or Target.
Sugar Free Dessert: Sex in a Pan
Sugar Free Dessert: Sex In A Pan
Sex in a pan is the perfect sugar free dessert recipe for diabetics, keto followers, or anyone reducing sugar. Sweet, creamy, & chocolaty!
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Pecan Crust
Cream Cheese Layer
Chocolate Layer – Option 1 (Old Version, Optional)
Chocolate Layer – Option 2 (New Version)
Whipped Cream Layer
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Crust
-
Preheat the oven to 350 degrees F. Line a 9×9 inch baking dish or 10.5×7.5 inch baking dish with parchment paper.
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In a large bowl, stir together almond flour, pecan meal, and Besti powdered. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
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Bake for 12-15 minutes, until golden and firm. Set aside to cool.
Cream Cheese Layer
-
While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla extract, and Besti powdered together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
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Once the crust has cooled, spread the cream cheese mixture evenly over it with a silicone spatula.
Chocolate Layer – Option 1 (old version, like pudding)
-
While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, combine the heavy cream, almond milk, sugar-free dark chocolate, butter, and Besti powdered. Cook over medium-low to low heat, stirring frequently, until the chocolate is melted and sweetener dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
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Gradually sprinkle the xanthan gum into the saucepan a little at a time (don’t just dump it in) and immediately whisk to incorporate. Continue to heat for about 5 minutes, whisking constantly. Remove from heat, then whisk in the vanilla extract.
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Cool the chocolate pudding for 15 minutes (it will thicken, but still be liquid). You can add more xanthan gum if needed, but don’t add too much or it will get slimy. Stir/whisk again after cooling, then pour it over the cream cheese layer.
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Cover with plastic wrap, making sure it’s directly against the surface to prevent a film forming. Refrigerate for at least 2 hours.
Chocolate Layer – Option 2 (new version, faster)
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While the crust is cooling, make the chocolate layer. Beat the heavy cream, Besti powdered, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
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Spread the chocolate whipped cream over the cream cheese layer.
Whipped Cream Layer
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Use a hand mixer to beat the cream, vanilla extract, and Besti powdered together, until stiff peaks form.
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Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
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Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.
Last Step: Leave A Rating!
This helps other readers and also helps me continue to provide free recipes on my site.
Recipe Notes
Serving size: 1/16 of the entire pan
Update: The old version of the chocolate pudding layer is back by popular demand! I’ve posted both options above, so you can decide which one you want. The older version takes longer and sometimes people have issues with thickening, but tastes more like pudding when you get it right. The newer version is faster but more like a chocolate whipped cream layer.
Video note: The video above shows how to make this sugar free dessert using the newer version of the chocolate layer.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Save This Recipe Now© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

523 Comments
Abby
0I am diabetic and my husband is vegan, so I altered this recipe a tiny bit to use coconut cream in the cream cheese, chocolate pudding & whipped cream layers, substituted smart balance for the butter. so rich and delicious… as long as you like coconut. I especially love the pecan crust. It was the perfect Valentine’s treat — thank you!
Maya | Wholesome Yum
0Thank you, Abby! I’m glad you liked it!
Maui
0Everything looks so good. How do I get the recipes??
Maya | Wholesome Yum
0Hi Maui, The recipe is on the recipe card right on this page.
Tina
0Can I cut this recipe up into servings and freeze them to enjoy later?
Maya | Wholesome Yum
0Hi Tina, Yes, you can!
Nicole
0Made this today, it was deliciously decadent, and a hit with the whole family! And I’m still on my diet. 🙂 Thanks!
Maya | Wholesome Yum
0Thank you, Nicole!
Julie Jang
0Hi, thanks a lot for the wonderful recipe. I will try this next week for our family gathering.
By the way, can I make this a day before the party? The taste is ok if it is in the refrigerator over 20 hours?
Maya | Wholesome Yum
0Hi Julie, Yes, definitely! I pretty much always make this the day before the occasion, since it takes some time to make.
Alyssa
0This looks delicious! I think I will make the chocolate layer a chocolate avocado mouse so I don’t have to use xanthan gum. 🙂 I’m thinking maybe arrowroot or tapioca to thicken a vanilla layer?
Maya | Wholesome Yum
0Thank you, Alyssa! Great ideas!
Tonia
0Looks delish. How can I print this?
Maya | Wholesome Yum
0Hi Tonia, on the upper right-hand corner of the recipe card is a small pink printer icon. That should take you to the printable version of the recipe.
JoAnn
0This dessert is amazing and always a hit! However the recipe has been recently changed or updated. This recipe is good but I feel ingredients now call for too much of the whipped cream texture and taste. I do prefer original recipe because it’s more like a chocolate pudding texture and taste. It’s delicious, and reminds me of a good old fashioned chocolate pudding pie! Thank you.
Maya | Wholesome Yum
0Thank you for the feedback, JoAnn! I added the old version back in as an option, so you can make the one you like best.
JoAnn
0Thank you so much for adding old version back ! I can’t tell you how many times I’m making this dessert. When it was changed I thought I lost my mind lol and I started researching internet and actually found old version but your link is stored in my phone and so much easier to find. Thanks again for delicious dessert!
Maya | Wholesome Yum
0You’re welcome!
Mia
0I calculated this at 14g of carbs per serving. I used Swerve Confectioner’s for sweetener. I’m curious how you got 5g?
Maya | Wholesome Yum
0Hi Mia, The carbs in the Swerve don’t need to be counted because they don’t get absorbed.
Mia
0Hi Maya, thanks for your answer. Unfortunately, as someone who has gestational diabetes, I have to count total carbs. I’m glad I did my own calculation so that I could accurately plan my meal around this.
Becca Jo Thomas
0Maya, I know diabetics are particular about carbs, but you might want to double-check on Swerve. It DOES NOT have an effect on blood sugar! Hope it works out for you! I love swerve!
Maya | Wholesome Yum
0I love Swerve too, Becca Jo! Thanks for the tip!
Mike
0So, I normally don’t comment on recipe blogs only because there’s like already enough comments and people get general ideas. But I am making the exception this time because this method is AWESOME! I was going to go 1.5 times the guide and do a 9×13 but opted to go 8×8 instead just to be sure it was tasty. Now I wish I’d done the 9×13 because on Christmas Eve, the vultures in my family swooped down on this so fast, it didn’t have a chance of living through it. I swapped in hazelnut flour for the pecans because A. I didn’t have pecan flour, B. I did have hazelnut flour, and C. Chocolate and hazelnut – need I say more? 🙂 The other thing worth noting is that I didn’t use parchment in my glass pan, just sprayed it well with coconut oil spray and even the first piece came out nice-n-neat. The crust was almost like a nice thick crunchy butter cookie and the other layers were awesome. One of the best desserts I’ve ever found and made. Happy also you re-did it not to include xanthan gum. Much appreciated for this!
Maya | Wholesome Yum
0Thank you so much, Mike! I’m glad to hear it was a hit on Christmas!
Danica
0Any way you can email me the original recipe for this using the Lily’s chocolate? It’s the way my family loves it but I can only find this recipe. I believe I remember how to do it, but in case I don’t.
Maya | Wholesome Yum
0Hi Danica, I added the original recipe back in so both options are there. I didn’t realize how many people liked the first way!
Bernadette
0Hi. This looks amazing. My only question is if there is an alternative to making the crust with almonds or nuts as my husband is allergic.
Maya | Wholesome Yum
0Hi Bernadette, I have a coconut flour crust in this recipe that should work. You will probably need to double the amount to make enough crust for this recipe.
Beth
0I bought xanthan gum for this recipe. Can you put up the original version of the chocolate pudding in an addendum?
Maya | Wholesome Yum
0Hi Beth, Yes, I added that option back!
Tracy
0It says to line the pan with parchment paper. When do you remove the paper?
Maya | Wholesome Yum
0Hi Tracy, You don’t remove the parchment paper. It’s just a liner on the bottom of the pan.
Lynn
0Hi! I wanted to make this great dessert again for the holidays but I noticed the gum had been removed from the chocolate layer. I would like to make it with so can you tell me how much? Thanks!
Maya | Wholesome Yum
0Hi Lynn, I’m so sorry about the delay! I hear your feedback and have added the old version back in as an option.
Anna
0So excited to find this recipe in a sugar free version!! My husband loves this dish, although we call it Chocolate Sin instead of sex in a pan, and I make it every year for his birthday. Since going Keto, I was worried that I wouldn’t be able to find him a good substitute. Thanks for doing the hard work and figuring it out!!
Maya | Wholesome Yum
0Thank you, Anna! I hope you like it!
Shannon Brown
0I have a bar of unsweetened baker’s chocolate and wanted to use that. How much sweetener should I add? I also only have xylitol. I have used powdered xylitol in the past and it works great. I can’t wait to try this recipe!
Maya | Wholesome Yum
0Hi Shannon, I haven’t tried it with unsweetener baker’s chocolate. I’m sure you could just sweeten it to taste. Let me know how it goes if you try that! Xylitol will definitely work as long as you powder it.
Katy
0After you make the chocolate pudding it states to “Cover with plastic wrap, making sure it’s directly against the surface to prevent a film forming.” Do you mean to have the plastic wrap touching the top of the pudding? Or against the surface of the pan? I was going to use Press n Seal, but I’ll use plastic wrap if it needs to rest on top of the pudding layer. Thanks!!
Maya | Wholesome Yum
0Hi Katy, The plastic should be touching the pudding with no air between. Contact with air will cause a film to form. I think that both regular plastic wrap or Press’n’Seal should work fine.
Christine Aiello
0Why do you need to line the pan with parchment paper? Won’t the butter keep it from sticking or can you use spray? I would think the paper would get stuck to the crust when cutting. I’ve had that happen in the past. Do you think I really need it?
Maya | Wholesome Yum
0Hi Christine, The parchment paper is there to prevent sticking. You can try greasing the pan well instead if you prefer, but parchment usually works best to be completely non-stick. Since this dessert is already pretty hard to remove from the pan, that’s pretty important for this one. Let me know how it goes if you decide to skip it.
Leila cataline
0Hi there! I really enjoyed reading the post and can’t wait to try the recipe. Do you think I could replace the chocolate with cocoa powder mixed with butter and add a little more swerve? Let me know what you think. Thanks!
Maya | Wholesome Yum
0Hi Leila, I think you could, but I haven’t tried it. I’d recommend a powdered sweetener (Swerve Confectioner’s or Sukrin Melis) if you do this, so that the chocolate pudding layer is smooth. The replacement for the dark chocolate in the pudding layer should be approximately 1/2 cup cocoa powder, 1 1/2 tbsp butter, and 3 tbsp powdered sweetener (may need to adjust to taste). Let me know how it goes if you try it!
Edna
0I have made this from all the way back to the 70s. It is also called chocolate delite. Love it
Maya | Wholesome Yum
0Good to know another name for it – thanks, Edna!
Sherri
0Thank you for getting back so quickly. I am a perfectionist, lol. Might save that crust for something else. But when looking I don’t have a 9×9 pan, only the 9×13 or an odd 10×10 square (guess my mom gave me that). Either way, I want it perfect, so I might redo the crust and like you suggested do the 1 1/2 for the recipe for the bigger pan size. Can’t wait to take it for a dessert Saturday night!! P.S. I subscribed to your cookbook. Can’t wait to look at it!
Maya | Wholesome Yum
0I know what you mean – I’m a perfectionist, too. 🙂 I’d love to hear how the dessert worked for you in the larger pan! Otherwise, you could easily make it in the 10×10 pan since it’s pretty close to 9×9 – the layers would be a little thinner, but not by much. Thank you for subscribing!
Sherri
0Yikes, I read pan size wrong… used 9×13 for the crust part, then read again but baked the crust already!! What should I do – start over, double the filling layers, or maybe just have thin layers? I don’t want it to be a flop. Help!
Maya | Wholesome Yum
0Hi Sherri, You can still use the crust you made. You can try making the other layers thinner too, but they might be too thin. I would just make the other layers approximately the same as the original recipe by multiplying the amounts by 1 1/2. The easiest way is to enter 24 (instead of the default 16) for the number of servings on the recipe card, this will adjust the amounts of all the ingredients. Of course your bottom layer is already thinner, but it should still be good. I hope you like it!
Angela
0We always called it “Next Best Thing to Robert Redford” or “Robert Redford” for short 🙂
Maya | Wholesome Yum
0Haha! Thank you for sharing, Angela!
Erica
0Can this be frozen?
Maya | Wholesome Yum
0Hi Erica, I haven’t tried freezing it. I’m not sure if the consistency might change after thawing. Let me know how it goes if you freeze it.
Miranda
0My “unhealthy” recipe for this is called Chocolate Delight, and it is my favorite dessert. I make it only for potlucks because I have a hard time resisting it. I look forward to trying this one!
Maya | Wholesome Yum
0Good to know another name for it! I know what you mean – sometimes it’s a better idea to make desserts like that for a larger crowd.
Megan
0My pudding didn’t set up!
Maya | Wholesome Yum
0Hi Megan, Sorry I didn’t get the chance to reply to your comment until now and that the pudding didn’t set up! It’s hard to tell what went wrong without being in the kitchen with you. Most likely the xanthan gum didn’t mix well enough into the pudding mixture. Make sure you sprinkle it in lightly and whisk vigorously right away. You could try adding a little more next time, but don’t add too much to avoid having the pudding get slimy. Other than that, keep in mind that the pudding will set more as you refrigerate it.
Tracy
0Xantham gum is not in the recipe. I am making this tomorrow for a party and now I am worried.
Maya | Wholesome Yum
0Hi Tracy, Don’t worry about the xanthan gum – as explained in the post, the older version of this had a layer with xanthan gum, but I updated the recipe with an improved version. You don’t need xanthan gum and can follow the recipe as written on the recipe card.
Shelby
0I can’t wait to make this low carb version! It looks absolutely delish!
Maya | Wholesome Yum
0Thank you, Shelby!
Meg
0Fantastic! Beautiful!
amindfullmom
0I love that you made this without boxed food!! YUM!
Lane & Holly @ With Two Spoons
0Looks amazing! Chocolate for days!
Jennifer @ Show Me the Yummy
0I’m absolutely going nuts over this. Sugar free? Low carb? This is AMAZING!!!!!!
Sean
0This is similar to the Italian dessert Tiramisu. Looks great!
Sharon
0I doubled this recipe for a 9 X 13 pan. It turned out great and my family liked it better that than the original recipe with all the calories, etc. I had too many crumbs for the crust–could have done 1 1/2 the amounts instead of 2X. Thanks for sharing your recipes.
Maya | Wholesome Yum
0Thank you, Sharon – I’m happy to hear you and your family enjoyed it!
Emily
0Your recipe calls for a 9×9 pan but it says it serves 16… Is that right? I feel like a 9×13 would serve 16 better. Does the 9×9 serve 16? I have 18 people coming over tomorrow – should I double the recipe and put into a 9×13?
Maya | Wholesome Yum
0Hi Emily, The dessert is very rich, so to me the 9×9 pan is enough for 16 people. It comes out to about a 2.25″x2.25″ square per serving, which doesn’t sound like a lot but it’s quite filling. I made it in a 9×9 when we had 12 people over, and we had more than 1/4 of the pan left over. Of course it depends on what else you’re serving and how much people want. It stores fine for several days too, so you could easily double the recipe to make it in a larger pan if you’d like. Nothing wrong with leftovers. 🙂 Enjoy your party!
Amber
0Could I use Swerve? I do not have straight up Erythritol. Thanks!
Maya | Wholesome Yum
0Hi Amber, Yes, the powdered erythritol linked in the recipe is Swerve. Just make sure it’s the powdered (confectioner’s) kind and not the granulated kind, so that the texture stays smooth. Any other brand of powdered erythritol will also work fine.
Tammy
0Do you know of anything to substitute for the heavy cream? I can’t have dairy.
Maya | Wholesome Yum
0Hi Tammy, Coconut cream (the thick kind from a can) should also work. Try to find one without added ingredients/preservatives if you can.
Bethany
0Yum! All of those layers look so good!
Lauren
0Yummy! I love the unhealthy version of this, and I’m always looking for low carb desserts to satisfy my sweet tooth. My mother in law calls it “fat man’s misery,” if you’re looking for a more family friendly name! Do you have any suggestions on the dark sugar free chocolate? I’m assuming not the unsweetened baking chocolate? Thanks!
Maya | Wholesome Yum
0What a creative name – thank you! I used this sugar-free dark chocolate for the recipe (I buy it in bulk there since it comes out to be a better deal than other places I’ve found, but you can also get smaller quantities). Hope that helps!
Rachel
0Thank you so much. I found some stevia packets here and see erythritol in ingredients. going to try that. Thank you also for the change in measurements. I probably would have done 1:1. HA!!!
Rachel
0Hello. I am unable to find powdered erythritol had local stores and was hoping to make it this weekend. Any suggestions for substitutions (outside of regular sugar)? I sometimes use applesauce, honey, agave, maple syrup, etc, but not sure those work for this recipe. Thank you so much!
Maya | Wholesome Yum
0A powdered sweetener works best. Granular would be the next best thing – everything would still come together the same way, but you might taste the granules if they don’t fully dissolve, so it wouldn’t be as smooth. I don’t think liquid sweeteners like honey, agave, or maple syrup would work, because they’d add extra liquid and would require consistency adjustments for the other ingredients. (You can try, I’m just not sure about the results.)
If you can find granular erythritol, the best option would be to make that into powdered by grinding it in a blender or food processor.
Otherwise, if you can’t find erythritol, I’d probably go with something like Truvia Spoonable. That’s actually a combination of erythritol and stevia, but more common in stores. If you use that, you’d probably need about 2 1/2 teaspoons for the crust, 1 tablespoon + 2 teaspoons for the cream cheese layer, 3 1/2 tablespoons for the pudding layer, and 2 1/2 tablespoons for the whipped cream layer. I’d still grind it for finer consistency if you can.
Lastly, if you do want to order the powdered erythritol online, if you have Amazon Prime you could still have it by this weekend. Hopefully one of these options will work out for you!
Tamara Sparks
0We call it “better than sex” cake and for the kids we call it “better than soccer”. Sex in a Pan just sounds a little weird IMO. 😉
Maya | Wholesome Yum
0Great names! I love the name for kids especially. “Six layer dessert” is definitely more boring!
Anne
0I try to avoid gums & thickeners in general – don’t keep xanthum gum around. I’m thinking grass fed gelatin would be a great alternative for the pudding layer. Thoughts?
Maya | Wholesome Yum
0That sounds like a good idea! I also try to avoid gums/thickeners most of the time, but haven’t found a good replacement for pudding. I’ve never tried gelatin though – it might work! I’d start with the same amount and then see if you might need more than the amount of xanthan gum to get it thick enough. Let me know how it goes if you give it a try.
Mike
0Did you modify the recipe since this post? I don’t see xanthan gum as an ingredient. Just wondering if I missed something?
Maya | Wholesome Yum
0Hi Mike, Yes, the recipe was updated based on reader feedback, to make it faster, easier, and less error-prone. (I explained this in the post above the recipe card.) You can go ahead and follow the recipe on the current recipe card.
Wholesome Yum A
0Is there a way to get the old pudding recipe too? I just loved how it turned out and didn’t get it printed before the change. 🙁 After figuring out that I’m in fact not crazy I re-read the entire post and saw you made a change. I would love to be able to try both options. Thanks!
Maya | Wholesome Yum
0Hi Amanda, Sorry about the delay – both options are in there now!
Karen Miller
0Do you have a substitute for the pecan meal for someone who doesn’t like nuts (but does well with almond flour)? Maybe flax seed?
Maya | Wholesome Yum
0Hi Karen, Yes, flaxseed meal should work fine (I prefer golden flaxseed meal). You can also use additional almost flour instead of the pecan meal.
Katrin
0I love the name and I love the look of this dessert. This is perfect for a dinner party or for when you’ve got a bunch of people around.
Kim | Low Carb Maven
0This looks super yummy, Maya.
Stacey Crawford
0This looks very naughty and yummy. I don’t think it need the vanilla pudding step either. The first slice of most baked goods is always kind of messy, lol.
Paula Ramirez
0This looks amazing! I’m new to this keto world. So far I’m loving many of your recipes. Thank you for making this transitional time so helpful and yummy. I have a severe allergy to tree nuts and peanuts. Can you give me any suggestions on substitutes for almond flour? I have researched but haven’t found a great alternative yet.
Maya | Wholesome Yum
0Thank you, Paula! I’m so glad you’re enjoying the recipes. Sometimes sunflower seed flour (which is basically finely ground sunflower seeds) can work as an almond flour replacement, but it depends on the recipe. It should work fine for this one (I haven’t tried it, but think it would). I also have recipes categorized by diet type on my Recipe Index page, which includes a nut-free section. Hope that helps, too!
Page
0I’ve had sex in a lot of different places but never in a pan. But it looks incredible.
Maya | Wholesome Yum
0XD Thank you, Page!
Tammie Stovall
0I’ve seen this made a lot of ways. You can make a thin cake or a graham cracker crust for the bottom, and do each layer with whatever you like. It’s basically just a bunch of layers of good stuff. You can do a thin cake, a pudding. A layer of sliced fruit, a layer of whip cream, and another pudding or just how you like it.
Georgina
0I am drooling over my keyboard! It looks SO good!
Sarah
0This just looks amazing! I have loved this dessert for a long time!